When you want comfort food you can’t beat Swedish meatballs. Mama made this dish but not nearly enough as far as I was concerned. Swedish meatballs are something I could eat any time of the year. And even though the temperatures outside are soaring, this meal doesn’t require turning on your oven.
Since I just posted about my struggles with photography I thought I’d share what can only be described as an utter failure at getting a picture of the meatballs browning. The picture could be entitled “Meatballs in a Mineshaft.”
If you squint and use your imagination you can see the meatballs browning in the skillet. I swear both the overhead kitchen light and the one over the stove were on.
The photos of the finished dish are a bit better but still nowhere close to where I hope to get my photography skills.
At least the recipe is easy and delicious!
For the meatballs:
- 2 tablespoons olive oil, divided
- 1 medium onion, diced small
- 1 pound ground beef
- 1 pound ground pork
- 1/2 ( generous) cup Panko breadcrumbs
- 2 large egg yolks
- Pinch ground allspice
- Pinch ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black
For the gravy:
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 3 cups beef broth
- 3/4 cup sour cream
- salt and freshly ground black pepper, to taste
- Fresh parsley leaves, chopped for garnish
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the onions and cook, stirring frequently, until they are translucent, about 3 minutes.
- Remove from skillet and set aside.
- In a large bowl, place ground beef, ground pork, Panko, egg yolks, allspice, nutmeg, salt, pepper, and cooked onion.
- Mix with your hands until well combined.
- Roll the meat mixture in your hands to form meatballs about the size of a golf ball or slightly larger.
- Add the remaining tablespoon of olive oil to the skillet and heat.
- Brown the meatballs, in batches, until browned on all sides, about 5 minutes.
- Transfer the meatballs to a plate lined with paper towels.
- Melt the butter in the skillet.
- Whisk in flour until lightly browned (about 1 minute).
- Slowly whisk in beef broth and cook, whisking constantly, until slightly thickened (about 2 minutes).
- Stir sour cream into beef broth mixture until combined.
- Taste and adjust salt and pepper to taste.
- Return meatballs to skillet and cook over medium heat, stirring occasionally, until the meatballs are cooked through (160°F – to ensure both the beef and pork are fully cooked) and the gravy is thickened (about 10 minutes).
- Garnish with chopped parsley.
I serve the Swedish meatballs with egg noodles and a vegetable for a comforting, delicious meal.